a day in mar seille
off we go We are delighted to introduce our first lookbook. Long a leader in colour and design, Le Creuset has always cultivated a distinct perspective on colour and style in the context of real life. This season, our creative team found inspiration in a journey to Marseille, France, an ancient port city overlooking the deep blue Mediterranean. We invite you to enjoy our exploration of a classic blue—tonally on trend for 2015 and yet timeless—as well as all the colours and flavours that complement it. Life in Marseille is warm, effortless and enduring—a spirit we hope you’ll sense in the pages of this book and in our much-loved hue, Marseille.
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True blue
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A natural pairing
24 original flame
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world cuisine
26 anchoring the day
10 L'heure de l'apero
34 bold statements
12 timeless
36 port city suppers
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high shine
T ru e b l u e Vibrant and enduring. After just a few hours in Marseille, it’s hard to know if those words are a better description of the city itself or of the colour that splashes every part of the coastal community in shades of sea and sky. Anchored by the ocean, this colourful, gritty, optimistic city has changed over the centuries. Its relationship with the Mediterranean waters that surround it, though, remains as steady and constant as its bold, refreshing spirit.
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The sea is reflected everywhere: blue shutters, markets teeming with fresh fish pulled from azure waters, fading boats trimmed in blue. Ranging from royal blue to cerulean, the city’s palette captures the relaxed joy, classic style and authentic warmth of the people who call Marseille home. Since choosing Marseille as inspiration for our popular blue shade, Le Creuset’s love for this corner of sunny Southern France has only continued to grow.
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a natur al pairING
Le Creuset is proud to be the official global cookware partner of the prestigious Relais & Châteaux hospitality group, which includes more than 500 beautiful hotels and restaurants around the world, such as Marseille’s iconic Le Petit Nice Passédat.
This rewarding partnership is a reflection of the unmatched passion for quality, experience and the joy of living that both Le Creuset and Relais & Châteaux share.
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WORL D CU ISIN E
The port of Marseille has been a Mediterranean gateway for centuries, welcoming and being changed by a wide range of different cultures from neighboring countries. The colourful traditions, spices and flavours of these places are celebrated in our new World Cuisine Collection. To view the full collection, visit LECREUSET.CO.ZA.
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L’Heure de l’Apéro Our new Wine & Cheese Collection toasts the French tradition of closing the day with good drinks and good company.
As afternoon slips into evening, life in Marseille slows down. Friends gather around trays of cheese and olives; wine is poured all around. This daily ritual is the French way to relax, laugh and whet appetites for the evening meal ahead. Casual yet sophisticated, the Wine & Cheese Collection is perfect for celebrating cocktail hour in any country. Stoneware carafes keep wine cool at the table, while cheese servers, bakers and accessories make it easy to serve light snacks. Available December 2015.
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le creuset’s picks for registry classics that never go out of style.
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1 Utensil Set Essentials in white Essentials in white—so classic. 2 classic Whistling kettle We love the whistle when the water's hot. 3 Cotton buffet casserole From oven to table. So much more relaxed. 4 Stainless Steel Fry Pan A kitchen workhorse. 5 COTTON HERITAGE DIHES Love the stylish handles! 6 Nonstick Fry Pan For Saturday morning omelettes, of course. 7 Compact Lever Corkscrew An entertaining must-have. 8 Round signature casserole A versatile kitchen essential.
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Chef Gerald PassÊdat’s obsession with the sea is culinary brilliance, earning his restaurant three coveted Michelin Stars.
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Born and raised in Marseille, Chef PassÊdat’s defining moment came when he realized that true culinary inspiration lay all around him, forgotten in the waters of Marseille. Since then, his refined, seafood-focused cuisine has been a pure homage to the Mediterranean—an homage that has earned his restaurant three Michelin stars.
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Chef Passédat’s bold cuisine is matched by Le Creuset’s brilliant new line of stainless steel—designed to reflect the colours around it while delivering the European craftsmanship and superior performance chefs have come to expect from Le Creuset.
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Equally suited to equip professional chefs and home cooks, the full range of radiant Le Creuset Stainless Steel is available at LECREUSET.CO.ZA/PRODUCTS/STAINLESS-STEEL.
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Les Originaux There’s just something about the original. And the people who love it. Some would call it a spark; some would call it joy. Ninety years after introducing Le Creuset’s very first colour, we still call it Flame.
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original fl ame The nights around a full table, the treasured family recipes, the colourful cast iron handed down from generation to generation—they all begin here in the crucible. Here, in the flame. Iron is heated until molten—glowing—and then poured from the crucible into a single sand mold that will never be used again. This is how a family heirloom is born.
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Craftsmanship has been the story of Le Creuset since 1925, when a small foundry in an equally small French town began producing enameled cast iron. This humble factory in Fresnoy-le-Grand quickly became known for its high-performing, colourful cast iron cookware—and to this day, Le Creuset cast iron is still made with the same attention to craft and quality. Every piece of cast iron is hand-finished by artisans, passing through 15 sets of hands before being shipped out to earn the place of honor in kitchens around the world.
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anchoring the day The people of Marseille need no excuse to celebrate. Good food and good wine is reason enough.
As late afternoon turns gold—sending the water shimmering—and eases into evening, friends gather in the kitchen, sharing bottles of wine as they cook and laugh together. Eventually, our host calls everyone to find a place around a table for a casual feast that embodies the vibrant, effortless, seaside spirit of Marseille. In other parts of the world, a gathering this festive would be considered a dinner party, but here in France, it’s just dinner. Dinner the way it should be enjoyed: with plenty of wine, good company and, if you’re lucky, a view of the water.
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“Marseille n’est pas qu’un cliché. Découvrez ici le vrai visage de Marseille.” “Marseille is not a cliché or just a place on a map. This is the real face of Marseille, right here.”
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After a dinner of bouillabaisse, Moroccan lamb and mussels, the host and her friends end the evening with wine as the sun sets.
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“Maman always said, ‘dirty dishes are a sign of a happy life.’ On nights like this, I think she couldn’t be more right.”
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BOLD STATEMENTS
Who understands colour better than Le Creuset? Always born of place and feeling, our vibrant palette has made a statement in kitchens around the world (and led colour trends!) for years. Those colours come alive in the streets of Marseille. Le Creuset’s iconic colours from left to right: Soleil, Dune, Palm, Cherry, Flame, Cassis and Caribbean. Pictured above: Marseille.
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From clothes to cookware to city walls, the colours we embrace say something about who we are.
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PORT CITY SUPPERS
Cuisine in Marseille is a kaleidoscope of haute and humble, spices and colours, international cultures and coastal ingredients. These much-loved recipes—all from locals—reflect the vast spectrum of evening meals in Marseille.
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Chef Gerald Passédat’s contemporary French take on this Mediterranean classic serves up fresh fish with fragrant herbs over a bed of black rice.
modern pa ell a
serves
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Preparation 2 cups black rice 8 razor clams 12 fresh mussels 10 cockles 10 clams 115g cuttlefish 595g monkfish 2/3
cup fish stock
¼ cup olive oil 1 shallot, chopped 1 clove of garlic, minced 2 sprigs of thyme 2 bay leaves 1 cup water 1 bunch of chives Salt and pepper to taste
The day before cooking, cover the black rice in water and soak overnight. When ready to prepare the paella, preheat oven to 200°C. Clean all shellfish, trimming as necessary. Clean the cuttlefish, cut into small pieces and set aside. Cut off the head of the monkfish, remove the scales, trim the sides and season with salt and pepper. Braise the cuttlefish and monkfish in fish stock in the oven for 10 minutes. Once cooked and cooled slightly, cut monkfish into chunks. In a Stainless Steel Fry Pan, heat olive oil, chopped shallot, minced garlic, one sprig of thyme and one bay leaf. Add rice and water; cover and cook until liquid evaporates (approximately 25 minutes). While rice cooks, add olive oil and shellfish to a Stainless Steel Sauté Pan with the remaining bay leaf and thyme. Cook until shells open (approximately 4 minutes). Discard any shells that do not open. Plate portions of the cooked rice as a bed and top with shellfish and braised fish. Finish with pan juices from the shellfish and top with chives.
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Morocc a n L a m b
serves
Preparation 1 leg or shoulder of lamb, about 1.5kg. 2 preserved lemons 6 whole cloves of garlic 2 onions, roughly chopped 2 carrots, cut into coins 3 zucchinis, cut into 5cm pieces A few sprigs of fresh thyme 2 tsp. cumin 1 tsp. turmeric 1 tsp. ginger 2 tbsp. extra-virgin olive oil Salt and pepper to taste
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Preheat oven to 150°C. Cut the preserved lemons into quarters, then remove the skin from each quarter and cut it in half. Heat a large Round Dutch Oven on the stove, add the olive oil and brown the meat on each side. After the meat is deep brown, season generously with salt and pepper, then add the garlic, thyme, spices, onions, carrots and preserved lemon slices. Cover with lid, slide into preheated oven and bake for 2 ½ hours, basting the meat regularly. Place the Dutch Oven back on the stove. Remove the lamb, garlic and thyme from the pot; set aside. If necessary, remove some of the grease. Deglaze the pan with a glass of water, and bring liquid to a simmer to reduce by half. Add zucchini and return meat to the Dutch Oven. Finish baking in oven for 1 hour at 150°C. After the lamb is done, slice the lamb and serve over the zucchini and carrots, spooning gravy from the pot over both.
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4 garlic cloves, divided ½ cup fresh basil leaves ¼ cup mayonnaise 5 tbsp. extra-virgin olive oil, divided 2 tbsp. fresh lemon juice 4 cups multi-coloured cherry tomatoes 1 small fennel bulb, trimmed, halved and thinly sliced Kosher salt Freshly ground black pepper ¼ cup white wine 1 (235ml) bottle clam juice 1.1kg mixed mussels and clams, cleaned 1 calamari tube, cleaned and thickly sliced 1kg white fish fillets, cut into 5cm pieces 3 tbsp. chopped flat leaf parsley
bouill A baiS se
serves
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Preparation Make the rouille first. Mince 2 garlic cloves and transfer to blender. Add basil, mayonnaise, 3 tbsp. of olive oil and lemon juice. Purée until smooth. Transfer to a small bowl, cover and chill. In the Bouillabaisse Pot, heat 2 tablespoons olive oil over medium-high heat. Add tomatoes and fennel. Season with salt and pepper. Stir occasionally, until tomatoes burst. Slice remaining garlic cloves and add to pot. Cook until garlic becomes fragrant, stirring often. Pour in wine, stirring often, until the wine has reduced and is almost absorbed. Add clam juice and 4 cups of water. Bring to a boil. Add shellfish, fish and calamari. Cook, covered, until shellfish open, discarding any that do not. Stir in parsley. Spread rouille on baguette slices and serve with bouillabaisse.
1 baguette, sliced
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Marseille is dotted with casual bistros and cafés, perfect for pausing to enjoy whatever’s on the menu for the day.
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Bonjour, Marseille.
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